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Orange-Pecan Shortbread


1/2 cup unsalted butter
1/4 cup confectioners' sugar
1 cup minus 1 tablespoon flour
1/4 teaspoon salt
2 teaspoons finely grated orange zest
3/4 cup coarsely chopped pecans


Combine butter and sugar in bowl of electric mixer. Beat at high speed 2 minutes or until light and creamy. Gradually stir in flour, salt and orange peel, beating until light.

Scoop dough from mixer into an 8-inch-long log. Place pecans on a sheet of plastic wrap. Roll dough log in pecans to coat. Wrap in plastic; refrigerate at least 2 hours.

Preheat oven to 300 degrees.

Cut dough into 1/2-inch-thick slices. Arrange on cookie sheet. Bake 15 minutes or until cookies are lightly browned. Transfer to rack to cool.

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Makes 16-18 cookies

Nutritional Information
Per Serving

no nutrition information available

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